Soft Gulab Jamun are a popular sweet mainly made of Khoya and sugar. It is a festive delight and can be made easily at home.
Course Dessert
Cuisine South Asian
Keyword Gulab Jaman, gulab jamun calories, gulab jamun recipe, how to make gulab jamun, how to make gulab jamun soft, Kala jamun, Kalajam
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Fareeha Raheel
Ingredients
To Make Gulab Jamun
250GrmsKhoyaFirmly Packed
1tbspRefined FlourMaida can also be used
1/2CupFull Milk Powder
1/2tspBaking Powder
1tspMetha Soda
Ghee/Oil for frying
1tbspChopped Almonds, Pistachio, Silver Paper
1Egg
For Sugar Syrup
2CupSugar
1½CupWater
1tspRose Water
1tspGreen CardamomCrushed
Instructions
Preparing Sugar Syrup
Mix the sugar, water, green cardamom and rose water and place over low heat, stirring till the sugar dissolves. Make sure it does not boil.
Once the sugar dissolves, increase the heat , and then bring mixture to a boil. Cook till syrup thickens a bit and then take syrup off the stove.
Making Jamuns
With the heel of your palm mash the khoya, so that no grains remain.
Mix in the Flour, Milk Powder, Baking Powder, Metha soda, Egg and knead into uniform firm dough.
Shape the dough into marble-sized balls that are smooth and crease less. The shape will be round
Heat ghee in the skillet till a piece of dough tossed in comes up at once. Keep the heat low and fry the balls till a golden brown all over. Remove to a paper towel.
Add the fried gulab jamuns to the sugar syrup. Let jamuns soak for at least an hour before serving. Serve immediately, or chill.
Garnish it with almonds/pistachio and silver paper (chandi kay waraq) and serve as needed.
Notes
If you are trying the recipe for the first time, you can halve the recipe and try.
If the dough turns dry, then use little water.
This recipe may not work with low fat milk powder.
Addition of even little more soda may disintegrate the jamuns while frying or while soaking in syrup.
Frying them on a very low flame will make them hard.